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- 2 cups all-purpose flour - 1/3 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1/2 cup heavy cream - 1 large egg - 1 teaspoon almond extract - 1 cup fresh or frozen raspberries - 1/4 cup sliced almonds - 1 tablespoon coarse sugar for topping (optional) When making bakery style raspberry almond scones, the right ingredients are key. First, you need all-purpose flour. It gives the scones their structure. Granulated sugar adds just the right amount of sweetness. Baking powder helps the scones rise, while salt enhances all the flavors. Next, use cold unsalted butter. Cold butter creates flaky layers. Heavy cream adds richness, making the scones tender. The large egg helps bind everything together. Now, for that lovely almond flavor, you will add almond extract. It pairs well with the raspberries. Speaking of raspberries, you can use either fresh or frozen ones in this recipe. Lastly, sliced almonds add a nice crunch. Sprinkle coarse sugar on top for sweetness and texture. Each ingredient plays a big role in making your scones delicious. 1. Preheat your oven to 400°F (200°C). This is key for a perfect bake. 2. Line a baking sheet with parchment paper. This helps prevent sticking. 3. In a large mixing bowl, whisk together the dry ingredients: - 2 cups all-purpose flour - 1/3 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt 4. Add the cubed cold butter to the flour mixture. Use your fingers or a pastry cutter. Mix until it looks like coarse crumbs. It should feel grainy. 1. In a separate bowl, whisk together the wet ingredients: - 1/2 cup heavy cream - 1 large egg - 1 teaspoon almond extract 2. Make sure they are well blended. This helps the flavor spread. 1. Pour the wet mix into the dry mix. Use a spatula to combine gently. Stop mixing when you see no dry flour. 2. Gently fold in the raspberries and sliced almonds. Be careful not to break the raspberries too much. You want them whole for texture. 3. Turn the dough onto a floured surface. Pat it into a circle that is about 1 inch thick. 4. Cut the circle into 8 wedges. Place them on the prepared baking sheet. 1. Brush the tops with a bit of heavy cream. This makes them golden. 2. Sprinkle with coarse sugar and extra sliced almonds. This adds a nice crunch. 3. Bake for 18-20 minutes. Look for a light golden color on top. 4. Let them cool slightly on the baking sheet before moving them to a wire rack. This keeps them soft. To make great scones, start with cold ingredients. Cold butter helps create a flaky texture. When you cut the butter into the flour, it should stay in small pieces. This forms pockets while baking. The pockets create that light, airy bite. Next, avoid overmixing the dough. Mix just until the ingredients come together. Overmixing makes the scones tough. You want a soft, crumbly dough that holds its shape. Gently fold in the raspberries and almonds. Be careful not to crush the raspberries too much. Scones are best served warm. Enjoy them with a dollop of whipped cream or jam. Raspberry jam pairs nicely with the almond flavor. Try a bit of lemon curd for a zesty kick. Pair your scones with drinks like tea or coffee. A warm cup of tea enhances the sweet taste of the scones. Coffee brings out the nutty flavor of almonds. When serving scones, arrange them on a pretty plate. You can serve them in a basket lined with a cloth. This gives a cozy look to your table. For decoration, sprinkle some extra sliced almonds on top. Add a dusting of powdered sugar for a sweet touch. A few fresh raspberries can also brighten your plate. These little details make your scones stand out! {{image_2}} You can easily switch out raspberries for other fruits. Blueberries, diced strawberries, or even chopped apples work great. Use what you have on hand. This keeps your scones fresh and exciting. Incorporating different extracts can also change the scone's flavor. Try vanilla or lemon extract for a new twist. Each option adds its unique taste profile. Experiment and find your favorite! If you need gluten-free options, use a gluten-free flour blend. Many blends work well in scones. They give you the same great texture. Just be sure to check the label for best results. For those avoiding dairy, substitute heavy cream with almond or oat milk. You can also use coconut cream. These swaps still keep the scones rich and tasty. Adding chocolate chips or different nuts makes scones even more fun. Dark or white chocolate pairs nicely with raspberries. Walnuts or pecans add a nice crunch. You can also experiment with spices like cinnamon. A pinch of nutmeg adds warmth and depth. Mix and match to create your perfect scone flavor! To keep your scones fresh, place them in an airtight container. They stay good at room temperature for up to two days. For longer storage, you can freeze them. Wrap each scone in plastic wrap, then put them in a freezer bag. They will stay fresh for about three months in the freezer. Tips for Freezing Scones: - Make sure scones are completely cool before wrapping. - Label your bags with the date for easy tracking. - To enjoy later, take out the scones and let them thaw at room temperature. Reheating scones is easy. You want to keep them soft and warm. Preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Heat them for about 5 to 10 minutes. You can also use a microwave if you're in a hurry. Just warm them for 15 to 20 seconds. Best Practices for Reheating: - Avoid reheating in the microwave for too long; it can make them tough. - For a crispy top, use the oven method. - If scones feel too dry, add a little butter before warming. You can use whole milk or half-and-half. Both options will keep the scones moist. If you want a thicker texture, add a little butter to the milk. You can also try coconut cream for a dairy-free option. Each choice will give a slightly different taste but still work well. Yes, frozen raspberries work great! Just make sure to let them thaw first. Drain any extra juice to avoid soggy scones. Frozen berries may break apart more than fresh ones. This is okay; it will still taste delicious. Look for a light golden color on top. The sides should also feel firm. You can gently press the top; it should bounce back. If you see any wet dough, give them a few more minutes. Absolutely! You can make the dough a day in advance. Just wrap it well and store it in the fridge. When ready to bake, shape the dough and bake straight from the fridge. This saves time and makes fresh scones easy! You now have a clear plan for making delicious scones. We covered the ingredients you'll need, from flour to raspberries, and walked through each step in detail. Remember, cold ingredients give you that perfect texture. Don’t be afraid to get creative with flavors and toppings. Enjoy your fresh scones with cream or jam, and impress your friends with your baking skills! Follow these tips, and you'll make scones everyone loves.

Bakery Style Raspberry Almond Scones

Indulge in bakery style raspberry almond scones that are perfect for breakfast or a sweet snack! Made with simple ingredients like fresh raspberries and almond extract, these scones are flaky, delicious, and easy to whip up in just 35 minutes. Follow our step-by-step guide to create a delightful treat that will impress your family and friends. Click through to explore the full recipe and start baking today!
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Ingredients
  

2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1/2 cup heavy cream

1 large egg

1 teaspoon almond extract

1 cup fresh raspberries (can substitute with frozen, if needed)

1/4 cup sliced almonds (plus extra for topping)

1 tablespoon coarse sugar for sprinkling (optional)

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.

      Add the cubed cold butter to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

        In a separate bowl, whisk together the heavy cream, egg, and almond extract until fully combined.

          Gradually pour the wet ingredients into the dry ingredients, mixing gently with a spatula until just combined. Avoid overmixing.

            Gently fold in the raspberries and sliced almonds, being careful not to break the raspberries too much.

              Turn the dough out onto a lightly floured surface. Pat into a circle about 1 inch thick. Cut the circle into 8 wedges and place them on the prepared baking sheet.

                Brush the tops of the scones with a bit of heavy cream and sprinkle with coarse sugar and extra sliced almonds.

                  Bake for 18-20 minutes, or until the scones are lightly golden on top.

                    Allow them to cool slightly on the baking sheet before transferring to a wire rack.

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 8 scones